Keto Butter Chicken (Creamy Low-Carb Indian Style)
Rich, creamy, and packed with warm spices, this Keto Butter Chicken is the perfect low-carb comfort food. Traditional butter chicken is already fairly keto-friendly, but this version removes hidden sugars while keeping the authentic flavor. Tender chicken simmers in a buttery tomato cream sauce with garlic, ginger, and aromatic spices. Serve it with cauliflower rice for a satisfying keto meal.
⏱ Recipe Details
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Prep Time: 15 minutes
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Cook Time: 30 minutes
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Total Time: 45 minutes
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Servings: 4
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Net Carbs: ~6g per serving
Ingredients
For the Chicken Marinade
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1 ½ lbs (700 g) boneless chicken thighs, cut into bite-size pieces
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½ cup plain full-fat Greek yogurt
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1 tbsp lemon juice
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1 tsp garlic powder
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1 tsp ginger powder
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1 tsp paprika
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½ tsp turmeric
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½ tsp salt
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½ tsp black pepper
For the Butter Chicken Sauce
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3 tbsp butter
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1 tbsp olive oil
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1 small onion, finely chopped
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4 cloves garlic, minced
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1 tbsp fresh grated ginger
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1 cup tomato puree (no sugar added)
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1 cup heavy cream
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1 tsp garam masala
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1 tsp paprika
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½ tsp turmeric
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½ tsp chili powder (adjust to taste)
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½ tsp salt
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¼ tsp black pepper
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1 tsp keto sweetener (optional, balances acidity)
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1 tbsp butter (for finishing)
Optional Garnish
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Fresh cilantro, chopped
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Extra cream drizzle
Instructions
1. Marinate the Chicken
In a large bowl, combine the Greek yogurt, lemon juice, garlic powder, ginger powder, paprika, turmeric, salt, and pepper. Add the chicken pieces and mix well until fully coated.
Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
2. Cook the Chicken
Heat a large skillet over medium-high heat with a little olive oil. Add the marinated chicken pieces and cook for 5–7 minutes until lightly browned.
The chicken does not need to be fully cooked yet because it will finish cooking in the sauce. Remove the chicken from the pan and set aside.
3. Prepare the Sauce
In the same skillet, melt 3 tablespoons butter with olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and slightly golden.
Stir in the garlic and grated ginger, cooking for about 1 minute until fragrant.
4. Add the Spices
Add garam masala, paprika, turmeric, chili powder, salt, and pepper. Stir constantly for about 30 seconds to toast the spices and release their aroma.
5. Simmer the Tomato Base
Pour in the tomato puree and mix well. Let it simmer for 8–10 minutes, allowing the sauce to thicken and the flavors to develop.
6. Add Cream and Chicken
Lower the heat and stir in the heavy cream. Add the cooked chicken back into the pan and mix well so the chicken is coated in the sauce.
Simmer gently for 10–12 minutes until the chicken is fully cooked and the sauce becomes rich and creamy.
7. Finish with Butter
Stir in the final tablespoon of butter for extra richness. Taste the sauce and add the optional keto sweetener if the tomatoes taste too acidic.
8. Garnish and Serve
Sprinkle freshly chopped cilantro over the top and add a drizzle of cream if desired.
Serve hot with:
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Cauliflower rice
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Keto naan or flatbread
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Steamed broccoli
Keto Cooking Tips
✔ Use chicken thighs instead of breast for juicier results and better keto macros.
✔ Full-fat dairy is key — heavy cream creates the classic butter chicken texture.
✔ If you want a smoother restaurant-style sauce, blend the sauce before adding the chicken.
✔ Adjust the chili powder to control the spice level.
Nutrition (Approximate Per Serving)
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Calories: 420
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Fat: 33g
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Protein: 26g
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Total Carbs: 8g
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Net Carbs: 6g
💡 Storage Tip:
This keto butter chicken tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
